Quick Vichyssoise(Potato Soup)

1. 1

   Combine water, parsley and bouillon in a saucepan.

2. 2

   Cover and bring to a boil; stir until bouillon dissolves.

3. 3

   Remove from heat; add cream and stir in potatoes.

4. 4

   Cool at room temperature, 15 minutes.

5. 5

   Transfer to blender container.

6. 6

   Add cream cheese; blend until smooth and chill well.

7. 7

   Serve in chilled cups or bowls. Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

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